If you’re looking for the ultimate seasonal dish, our chef Monika has just what you need: a simple but tasty homemade kale pesto with a twist.
The leafy green queen of traditional dishes such as ribollita and Tuscan minestra, cavolo nero is one of our region’s quintessential Winter ingredients. This cold hardy vegetable thrives in the frosty weather and has been labeled a super-food by nutritionists worldwide.
To make things even more local, Monika chose to accompany the kale pesto with fresh pici, a thick, hand rolled pasta that originates from the province of Siena, and cannellini white beans. A classy addition to garnish the final result? Toasted Tuscan breadcrumbs and crispy kale chips!
- A large bunch of kale
- Pici pasta
- Salt, pepper to taste
- Extra virgin olive oil
- Sesame seeds
- Fresh walnuts
- Fresh ginger
- Red Chili Pepper
- Tuscan Bread (sliced)
- White cannellini beans
- First step: rinse your kale!
- Prepare the kale chips by snapping the leaves in half and immersing them in oil with sesame seeds. Put them on a tray and bake them in the oven for 20 minutes at 150 degrees celsius.
- Time to talk pesto: finely chop the remaining kale and blanch it in boiling water for 5 minutes. Don’t keep the leaves in too long and be sure to cool them in ice water once they have finished cooking as not to lose that crisp green color.
- Put the kale in a blender together with walnuts, garlic, a hearty dose of extra virgin olive oil, red chili pepper, salt, pepper and a hint of fresh ginger, to add fragrance.
- In the meantime, season your slices of Tuscan bread with olive oil, thyme, red chili pepper and salt. Bake them in the oven for 20 minutes until nice and toasted. Crush the bread on a cutting board until you obtain your very own home-made dried bread crumbs.
- Warm the pesto up in a pan and add the pici pasta.
- Serve and garnish each plate with a spoonful of white cannellini beans, home-made breadcrumbs and kale chips.